Coconut Curry Chickpeas

​This is a variation of Chole - a north Indian chickpea dish that is available in most restaurants.  
This recipe serves 8. 

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​Ingredients:

• 4 1/2 Cups  cooked chickpeas (if using canned chickpeas - approx 3 cans drained and rinsed)
• 2 Tbsp light cooking oil (I use grapeseed oil)
• 1 can coconut milk
• 1 large onion, diced small
• ½ cup  crushed tomatoes
• 4 garlic cloves, minced
• 1 tsp ginger, minced
• 1 tsp cumin seeds
• 1 ½ tsp garam masala
• 1 tsp cumin powder
• 2 tsp coriander powder
• 1 tsp turmeric
• ½ to 1 tsp cayenne powder
• ½ cup cilantro chopped
• Salt to taste

 
Directions:
Heat oil in a pan on medium heat.  Add onions, cumin seeds and a pinch of salt.  Stir until onions start to soften and cumin seeds start to slightly darken.  Add garlic, ground, cumin, coriander, turmeric, garam masala and cayenne.  Stir until fragrant.  Add chickpeas, a little water and salt.  Mix well to ensure that the chickpeas are coated with the spices.  Cover and cook for 5 minutes.  Add tomatoes and a little more water to ensure that the spices aren’t sticking to the bottom.  Cook for 10 minutes.  Add the coconut milk, stir and simmer uncovered for 10 minutes.  Taste, if more salt needed, this is a good time to add it.   Stir in ½ the cilantro and simmer for 2 more minutes.   Add the rest of the cilantro right before serving. 
I served it on top of Jasmine rice.
 
Enjoy!